Boil the water with the asparagus peels and the parts of the asparagus that you cut off because they were at the bottom of the stalk.
This is a great way to get some additional flavor from the peels before throwing them away. Let it boil ½ hour. Remove the peels and add peeled asparagus to the same water.
Let it boil for 10 minutes and then reduce heat to simmer for 45 minutes.

To make the Kraeuterflaedle:

Mix flour, water and two eggs to make a runny dough. Add parsley, ground white pepper, nutmeg and salt to taste. Heat margarine in a non-stick 8-inch pan. Pour a thin layer of dough over the entire pan. Cook on both sides for 2-3 minutes. Remove from pan and place in a pre-heated oven at 170 F.
Repeat until you have 8 Krauterflaedle. Heat a 10-inch non-stick pan. Add 1 tablespoon butter. Heat the 4 slices of ham on both sides for 2 minutes, just long enough for them to get a little brown and you can smell the ham. Remove to oven and brown the remaining 4 slices.

Once done, roll the asparagus and ham up in the Krauterflaedle. Hollandaise sauce is the perfect topping. Get it pre-maid at your local grocery store on the economy.
Just warm it slightly in a pan and drizzle over the top of your creation. You will have a nice summer meal to enjoy on your back patio!